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°R:
This article is about the temperature scale.
For the idealized thermodynamic cycle for a steam engine, see Rankine cycle.
For the scale measuring recovery after stroke, see Modified Rankin Scale.
"°R" redirects here.
The Rankine scale (/ˈræŋkɪn/) is an absolute scale of thermodynamic temperature named after the Glasgow University engineer and physicist William John Macquorn Rankine, who proposed it in 1859.
(The Kelvin scale was first proposed in 1848.) It may be used in engineering systems where heat computations are done using degrees Fahrenheit.
The symbol for degrees Rankine is °R (or °Ra if necessary to distinguish it from the Rømer and Réaumur scales).
By analogy with kelvin, some authors term the unit rankine, omitting the degree symbol.
Zero on both the Kelvin and Rankine scales is absolute zero, but a temperature difference of one Rankine degree is defined as equal to one Fahrenheit degree, rather than the Celsius degree used on the Kelvin scale.
Thus, a temperature of 0 K (−273.15 °C; −459.67 °F) is equal to 0 °R, and a temperature of −458.67 °F equal to 1 °R.
The US National Institute of Standards and Technology recommends against using the degree symbol when using Rankine in NIST publications.
Some important temperatures relating the Rankine scale to other temperature scales are shown in the table below.
°Ré:
The Réaumur scale (French pronunciation: [ʁeomy(ː)ʁ]; °Ré, °Re, °r), also known as the "octogesimal division", is a temperature scale for which the freezing and boiling points of water are defined as 0 and 80 degrees respectively.
The scale is named for René Antoine Ferchault de Réaumur, who first proposed a similar scale in 1730.
The Réaumur scale was used widely in Europe, particularly in France, Germany and Russia, and was referenced in the works of Dostoyevsky, Flaubert, Tolstoy, and Nabokov.
By the 1790s, France chose the Celsius scale for the metric system instead of the Réaumur measurements, but it was used commonly in some parts of Europe until at least the mid-19th century, and in parts of Russia until the early 20th.
Its main modern uses are in some Italian and Swiss factories for measuring milk temperature during cheese production, and in the Netherlands for measuring temperature when cooking sugar syrup for desserts and sweets.
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